By Henry, Admin “Baking Great Bread at Home” A Facebook Group
Every so often, as I’m scrolling through our community of home bakers, something stops me in my tracks. This week, it was Priscilla Jolley’s stunning chocolate sourdough that caught my eye and refused to let go.
“Hello Henry, Priscilla here. I hope you are doing well. I have a question? Are you still interested in the recipe for the chocolate sourdough starter and bread? I have it almost ready, I’d like to know if you want all proceeds separate or all in one recipe? Thank you!”
This was the message I received from Priscilla, a talented baker from Palmetto, Florida, who has been quietly perfecting her chocolate sourdough technique. When she shared photos of “chocolate sourdough starter then two loaves with chocolate and espresso,” I knew our group members would be fascinated by this creative approach.
The Chocolate Challenge
Before I share Priscilla’s recipe, let’s talk about why this bread deserves special recognition. Working with chocolate in sourdough presents unique challenges that many bakers shy away from.
Chocolate—particularly cocoa powder—can have a deleterious effect on gluten development. This happens for two main reasons:
- Cocoa powder is acidic, which can interfere with gluten formation
- The fat content in chocolate can coat the flour proteins, making it harder for them to form the strong gluten network needed for good structure
This is why many chocolate bread attempts end up dense or flat. The baker must carefully balance the chocolate components with proper dough development techniques.
Priscilla has handled this masterfully. Just look at the structure she achieved:
Notice the Extensibility from the gluten in the starter. No sign of any deleterious effects, despite the inclusion of cocoa powder—a testament to excellent technique and understanding of her starter.
The Recipe
Without further ado, here’s Priscilla’s method for this chocolate masterpiece:
Chocolate Starter
Ingredients:
- 2 tablespoons of sourdough starter from the fridge
- 2 tablespoons of all-purpose flour
- 2 tablespoons of cocoa powder
- A pinch of honey
- Water (amount varies depending on desired consistency—aim for thick and smooth Texture)
Preparation: In a clean glass container, combine all ingredients at room temperature. Mix well until smooth and creamy, always looking for a thick consistency. Cover and let rise for three hours or until tripled in volume.
Note: This chocolate starter is what gives the bread its distinctive flavor profile. The cocoa in the starter itself allows the chocolate notes to fully develop during fermentation.
Chocolate Sourdough Dough
Ingredients:
- 250g bread flour
- 250g all-purpose flour
- 100g active chocolate sourdough starter (from recipe above)
- 10g salt
- 25g dark cocoa powder (Priscilla uses Hershey’s dark chocolate)
- 15g espresso powder (Nestle)
- Approximately 80g cherries or raisins (adjust to taste)
- 325-375ml water (approximately 65-75% hydration, adjust as needed for your flour)
Note on water: The exact amount of water needed will depend on your specific flour, ambient humidity, and the moisture content of your starter. Start with 325ml and add more gradually until you achieve a manageable dough that is tacky but not overly sticky.
If you decide to use cherries or any berries from a can, make sure they are well drained and dry. If there’s too much juice or water from the fruit it will affect the development of the gluten.
Method:
- Make the dough: In a stand mixer or by hand, first combine water and chocolate sourdough starter, mixing until the starter is fully dissolved in the water. Then add salt and mix thoroughly. In a separate bowl, whisk together the flours, cocoa powder, and espresso powder to ensure even distribution. Add this dry mixture to the wet ingredients and mix for about 5 minutes until no dry spots remain. Let rest for 10 minutes (this allows the flour to fully hydrate), then mix again for 5 minutes to develop the gluten structure.
- Initial rest: Transfer to a bowl, cover, and let rest for 1 hour at room temperature (autolysis).
- Stretch and fold: Perform a stretch and fold, then rest for 45 minutes. Repeat this stretch and fold process three more times at 45-minute intervals, adjusting based on dough texture.
- Add inclusions: Roll out the dough, stretching it as much as possible. Add cherries or raisins, fold, stretch again, and fold once more. Shape into a large boule.
- Proof: Transfer the loaf seam-side up to a prepared proofing basket or banneton. Let rest for two hours (bulk fermentation), then refrigerate for 18-24 hours.
- Final cold proof: The next day, remove from the refrigerator and place in the freezer for two hours. (This is an interesting technique that likely helps with scoring and oven spring!)
- Bake: Preheat your oven to 480°F (250°C) with a Dutch oven inside for 30 minutes. Place parchment over the dough and invert to release. Score as desired and carefully transfer to the preheated Dutch oven.
- Baking schedule: Bake covered for 30 minutes. Remove the lid, lower temperature to 400°F (205°C), and bake for 10 minutes more. If needed, remove from the pot and finish directly on the oven rack for the final 5-10 minutes.
- Cool: Allow to cool on a wire rack for 3-4 hours before slicing. Enjoy with cream cheese and preserves!
What Makes This Special
What I particularly love about Priscilla’s approach is her patience with the process. Notice the long cold fermentation, followed by that unexpected freezer step. This controlled, slow development allows the flavors to deepen while preserving the dough structure.
The addition of espresso powder is brilliant—it enhances the chocolate flavor without overwhelming it. And those cherries provide bursts of tartness that contrast beautifully with the rich, bittersweet background.
Look at that texture! The interior has that silky, almost mousse-like quality that’s so difficult to achieve with chocolate breads. The exterior pattern shows expert scoring and shaping skills.
Difficulty Level & Time Breakdown
Skill Level: Intermediate to Advanced This recipe requires familiarity with sourdough techniques, particularly stretch and fold methods and reading dough development.
Time Breakdown:
- Active prep time: Approximately 1 hour (initial mixing and each stretch and fold session)
- Passive time: 23-30 hours total
- Initial bulk fermentation: 4-5 hours (including stretch and folds)
- Cold fermentation: 18-24 hours
- Freezer rest: 2 hours
- Baking time: 45-50 minutes
- Cooling: 3-4 hours
Troubleshooting Tips
Dough too sticky? The cocoa powder can sometimes affect hydration needs. If your dough seems too wet, add flour a tablespoon at a time during mixing. Conversely, if it’s too dry, add water a teaspoon at a time.
Not rising well? Chocolate can slow down fermentation due to its acidity. Give your dough a bit more time to rise, especially in cooler kitchens.
Food Safety Note: While the recipe calls for a room temperature rest, be mindful if you live in a very warm climate (above 80°F/27°C). Consider shortening the room temperature bulk fermentation and extending the refrigeration time.
Try It Yourself
If you’ve been hesitant to experiment with chocolate in your sourdough, let Priscilla’s success inspire you. Remember these key takeaways:
- Build a strong dough structure through multiple stretch-and-folds
- Use a long, cold fermentation to develop flavor without overproofing
- Consider the freezer technique for better scoring and oven spring
- Balance the cocoa with complementary flavors like coffee and fruit
Variations to Consider
- Different inclusions: Try dark chocolate chunks, dried cranberries, or toasted hazelnuts
- Cocoa variations: Experiment with Dutch-processed vs. natural cocoa for different flavor profiles
- Spice additions: A pinch of cinnamon or cardamom can complement the chocolate beautifully
I’d love to see your attempts at chocolate sourdough! Share your results in the comments, and let’s keep pushing the boundaries of what’s possible in home baking.
Happy baking!
Special thanks to Priscilla Jolley from Palmetto, Florida and member of Baking Great Bread at Home for sharing her recipe and techniques with our community.
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